Sicilian Pasta with Cauliflower, Pine Nuts, Raisins and Capers

Sicilian Pasta with Cauliflower is both a taste and texture explosion, highlighting quintessential, Sicilian ingredients in the most harmonious combination ever!

Hearty rigatoni is combined with tender, fork-smashed cauliflower, lots of deeply caramelized onions, toasted pine nuts, crispy fried capers and sweet, Marsala wine-soaked raisins¬–each component contributing a very intentional element to the final dish.


Olive Oil Drained Capers Pine Nuts Raisins Dry Or Sweet Marsala Wine

Prep and measure all ingredients. Then, prepare the fried capers by frying them in olive oil until crispy.

Toast the pine nuts in a small, dry skillet until they are golden-brown and have a nutty aroma.

Immerse the raisins in Marsala wine in small bowl for at least 1 hour before using.

Slowly caramelize the onions in olive oil, stirring occasionally. This will take about 30 minutes or so.

Once onions are properly caramelized, push them to one side of pan and add the garlic. Cook garlic for a few minutes until it softens and browns lightly.

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